When indicating your interest in a product in the Unilever Food Solutions web shop, you authorise Unilever Food Solutions to transfer your interest and your details to your selected trade partner. This is a service from Unilever Food Solutions. Your selected trade partner sells the products to you under the terms and conditions agreed between you and your selected trade partner. Any prices mentioned in the Unilever Food Solutions web shop are just an indication of a possible resale price of your selected trade partner. Your actual purchase price is subject to the agreement between you and your selected trade partner, and could be lower or higher.

5. Cooking & holding

Do not combine freshly prepared food and food that is on hold (could have been contaminated).

During reheating of food on hold, ensure it reaches the required minimum temperature for at least 15 seconds.

Use food covers for ready-to-eat food to prevent exposure to oxygen.

6. Plating & serving

Serving staff must maintain good hygiene while serving food – for example, by holding the cup by the base/handle and not the mouth, or by serving with a tray whenever possible.

Serving staff should be aware of their own personal hygiene.Click here to learn more about maintaining personal hygiene.

Use only clean and sanitised utensils.

Carry out regular cleaning such as wiping tables, sweeping, mopping, and emptying the rubbish.

7. Managing leftovers

Touched Leftovers:

Throw them away immediately.

Untouched Leftovers:

Reheat to the required minimum temperature.Click here for our minimum cooking temperature guide for different food.

Food should only be reheated once, and consumed within 12 hours after reheating.

To prevent wastage, untouched leftovers can be used as ingredients for other dishes.

Reuse dry food within 2 days, and wet food within 1 day.

8. Product tracing & recalling

In the event of a complaint, recall all food related to the complaint from service, kitchen and storage immediately.

Backtrack all activities – from the serving of food to how it was produced, stored and received.

Assign someone to respond to customer complaints – record information related to food complaints from diners, contact details, day and time of dining.Click here to learn how to manage food safety complaints.

Understanding each step of the food handling process will reduce the risk of contamination and ensure safer food is being served to your diners.

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